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Duck question

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  • Sfdrew28
    Club Member
    • Jan 2018
    • 259
    • Pacifica, CA

    Duck question

    I bought a duck to smoke today. The last duck I did at 300 for several hours and the fat didn’t render. it wasn’t good. Is there any reason I shouldn’t cook the duck at say 400-450 and smoke with cherry or apple? I should also mention I’m in the mood for a low fuss cook and not looking to steam the duck beforehand. Thanks!
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1149
    • Central Iowa

    #2
    Best roast duck I've ever had (and I've had a few):https://www.thehungrymouse.com/2009/...o-crispy-skin/

    Should be able to adapt the principles & concept of this recipe to a duck on a smoker pretty easy... Good luck & enjoy!!!

    Comment


    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      Ha ha! That’s my go to recipe that I’ve made probably twenty times. I was looking to do a higher temp/quicker cook tonight.

    • Karon Adams
      Karon Adams commented
      Editing a comment
      Quick is never the answer for tender. take your time. you know it's worth the wait!!

    • Baltassar
      Baltassar commented
      Editing a comment
      My experience with duck is that, as far as rendering fat goes, high heat does not substitute (fully) for time. High heat (~400) will render fat faster than low (~300), but if it results in a significantly shorter cook the rendering will be incomplete. Again, just my experience (mostly in an oven, not an outdoor cooker).
  • Brookie
    Club Member
    • Sep 2016
    • 47
    • Walnut Creek, CA

    #3
    I cook my Mallards in a PBC at 425' or so for about 1 hour to an internal temperature of 140-145'. Pepper, seasoned salt and a piece of cherry wood most of the time. I use 1/4" rods instead of the rebar for high heat without hassle of cracking the lid, etc. Works great. I have also done a lot of ducks in my gasser using a very hot indirect setup, but your really have to watch out for grease fires. Enjoy Brookie






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    Comment


    • HorseDoctor
      HorseDoctor commented
      Editing a comment
      Looks great! Wild mallards or domestic?

    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      I like! I’m getting Gossamer up to temp at 425ish now, indirect set up, and drip pan ready to go.

    • Brookie
      Brookie commented
      Editing a comment
      Wild Mallards
  • FireMan
    Charter Member
    • Jul 2015
    • 7497
    • Bottom of Winnebago

    #4
    Interesting black & white of the PBC.

    Comment

    • Jon McCue
      Club Member
      • Jan 2019
      • 16
      • 7016 Tupa Circle Edina MN

      #5
      is the duck standing or hanging in that smoker? does that allow the fat to drip out better?

      Comment

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